Easy Lemon Chess Pie
1-3/4 cups sugar
Combine first 3 ingredients in a bowl, stirring well. Add butter, milk, and lemon juice. Add eggs one at a time, beating well after each addition. Fit pie crust into a 9-inch pieplate, flute edges. Pour filling into piecrust and bake in a preheated 350 degree oven for 45 or until pie is set. Cool.
Yield: one 9-inch pie
1 can (12 oz.) whole kernel corn, drained
Mix the ingredients and pour into a greased 1-1/2 quart baking dish. Place in a baking pan containing 1-inch of boiling water. Bake in a preheated 350 degree oven for 45 minutes or until a knife inserted in center comes out clean.
Yield: 4 to 6 servings
Baked Garlic Fish Fillets with Vegetables
4 medium potatoes
Parboil potatoes in boiling salted water, drain and slice thinly. Cream half of the butter with the garlic and spread in the bottom of a 2-quart baking dish. Arrange fish on top and sprinkle with salt and pepper. Cover with the onion slices and then the potatoes. Dot with the remaining butter. Bake in a preheated 350 degree oven for 45 minutes or until the potatoes are tender.
Yield: 4 servings
Toffee Pecan Bars
1-1/2 cup all-purpose flour
Combine 1-1/2 cup flour and 3/4 cup brown sugar in a bowl. Cut in butter until mixture is crumbly. Press crumb mixture into a greased 13x9x2-inch baking pan. Bake in a preheated 350 degree oven for 15 minutes. Beat eggs, then add 1-1/2 cup brown sugar and the vanilla, blend well. Combine 3 tablespoons flour, baking powder and salt. Stir dry ingredients into the egg mixture; mix well. Stir in coconut and pecans. Spread over baked layer. Bake in a preheated 350 degree oven for 30 minutes or until the topping is brown. Cool in pan. Cut into bars while warm.
Yield: about 2 dozen
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